Hearty Vegetable And Bean Soup
|Cut corn||1 Quart|
|Peeled cored chopped tomatoes||2 Quart|
|Green lima beans||1 Quart|
|Potatoes||6 Medium, pared and cubed|
|Thickly sliced carrots||6 Cup (96 tbs)|
|Sliced celery||2 Cup (32 tbs), 1 inch thick|
|Sliced onions||2 Cup (32 tbs)|
Combine the vegetables in a large kettle and add 1 1/2 quarts water.
Bring to a boil and boil for 5 minutes.
Pour immediately into hot jars, leaving 1 inch at the top.
Add 1 teaspoon salt to each quart jar and 1/2 teaspoon salt to each pint jar.
Fit with jar lids and rings and tighten.
Process pints for 55 minutes and quarts for 1 hour and 25 minutes at 10 pounds pressure.